Go Back
+ servings
Turkey Pot Pie

Turkey Pot Pie

If you don't have turkey gravy--don't fret. You can sub the turkey gravy for another 1 cup milk + 1 tbsp cornstarch.
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 525kcal


  • 2 tbsp unsalted butter
  • 4 large carrots peeled and diced
  • 4 large parsnips peeled and diced
  • 4 celery stalks chopped
  • 1 onion diced
  • 1 cup turkey broth
  • 1 cup of white mushrooms diced
  • 1 cup frozen green peas
  • 1 tbsp fresh flat leaf parsley chopped
  • 1 tbsp poultry seasoning
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • 1-½ cups turkey gravy
  • 1 cup 2% milk whole milk would also work
  • 1 tbsp corn starch
  • 3 cups chopped leftover cooked turkey
  • 2 ready to bake rolled pie crust
  • *Spinach for serving


  • Preheat oven to 400 degrees Fahrenheit.
  • In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
  • Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
  • In a small  bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
  • Roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
  • Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you'd like!


Calories: 525kcal | Carbohydrates: 61g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 778mg | Potassium: 914mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7249IU | Vitamin C: 35mg | Calcium: 133mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!